Grape expectations

Yuma cooks looking for good summer-time ingredients know that in-season fruits and veggies are always the tastiest.

Since it's summer time, veteran cooks know many varieties of grapes are in season and can be found in Yuma grocery stories right now.

But don't think grapes are just for snacking on their own. Grape experts with the California Table Grape Commission say there's all sorts of recipes that can include their favorite fruit. Grapes can even be tossed into the mix to make a unique salsa.

Here are three recipes, with grapes as the star ingredient.

Classic Grape Salsa

Looking for an easy to prepare fruit salsa? All this recipe requires is a rough chop of the fruit, or even a few quick pulses in a food processor. The marinating time ensures that the flavors of all the other salsa components blend together. The result is a chunky, sweet, tangy and spicy condiment that's perfect with chips, crackers or bread sticks. This salsa can also be used like any other fruit salsa to dress fish, poultry or meat.

2 cups coarsely chopped California seedless grapes (use all three colors)

1/2 cup chopped green onions

1/2 cup diced fresh chilies (or diced, canned Anaheim chilies)

2 tablespoons chopped fresh cilantro*

2 tablespoons vinegar

1 clove garlic, minced

1/2 teaspoon salt

Combine all ingredients in medium bowl and mix well. Let stand at least one hour before serving. Drain off excess liquid before serving. Makes 8 servings.

*1/4 cup chopped fresh basil may be substituted.

Nutritional analysis per serving: Calories 38; Protein 0.6 g; Carbohydrate 9 g; Fat 0.3 g; 6% Calories from Fat; Cholesterol 0 mg; Sodium 147mg; Fiber 0.7 g.

Lobster and Grape Salad Rolls

New England-style lobster rolls are plain but delicious sandwiches best eaten at a picnic table. This dressed-up version has picnic table rights, too, but also has a bit of Mediterranean style with toasted pine nuts and the light licorice flavor of tarragon. Fresh grapes provide a juicy and lightly sweet foil for the rich, chewy lobster. A classic shallot and white wine vinaigrette ties all the components together. These rolls are all you need to create your own endless summer.

3 cups lobster meat,* fresh or frozen

1 cup green seedless California grapes, halved

1/2 cup chopped celery

1 tablespoon chopped parsley

3 tablespoons toasted pine nuts

2 tablespoons minced shallots

1 tablespoon champagne or white wine vinegar

1 tablespoon lemon juice

1 tablespoon chopped fresh tarragon

3 tablespoons extra-virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon coarsely ground black pepper

4 each soft artisan rolls, split horizontally

4 each leafs of red lettuce, washed and dried

In large bowl combine lobster, grapes, celery, parsley and pine nuts. Prepare the dressing in a small bowl by whisking together the shallots, vinegar, lemon juice, tarragon, olive oil, salt and pepper. Pour over the lobster mixture and gently toss to combine. Line the rolls with lettuce and fill with lobster salad. Serves 4 (makes 5 cups).

*Large shrimp may be substituted.

Nutritional analysis per serving: Calories 375; Protein 28 g; Carbohydrate 31 g; Fat 16 g; 38% Calories from Fat; Cholesterol 78 mg; Sodium 778 mg; Fiber 2.4 g.

Quinoa Grape and Curry Salad

Sometimes grain-based salads can seem just a tad too “healthy” for their own good. Not this one. Trendy high-protein quinoa, just the right touch of curry in the dressing, and the crunch found in the walnuts, radishes and celery lay the base for the biggest surprise flavor and texture yet: fresh grapes. The grapes are in turn sweet and crisp, absorbing the curry to carry that flavor throughout the dish. Also melding with the grapes is the fresh dill that adds an herbaceous accent to the whole. This is a great dish for a light dinner or substantial lunch, equally appropriate for a special meal or one to enjoy with a late summer sunset.

2 1/2 cups water

1 cup brown or red quinoa, well-rinsed

1 teaspoon kosher salt

2 cups green and red seedless California grapes, halved

2 stalks celery, thinly sliced (3/4 cup)

1/2 cup chopped toasted walnuts

3 large radishes, thinly sliced (1/2 cup)

3 each scallions (white and green parts), thinly sliced

2 tablespoons chopped fresh dill

1 jalapeno, seeded and minced

Curry Vinaigrette

1 garlic clove, minced

1 teaspoon kosher salt

2 teaspoons curry powder

3 tablespoons white wine vinegar

1/3 cup extra-virgin olive oil

1/4 teaspoon freshly ground black pepper

Bring the water and salt to a boil in a medium saucepan and stir in the quinoa. Lower the heat, cover and simmer until the quinoa is tender, about 12 to 15 minutes. Drain any excess water.

Transfer the quinoa to a large bowl and stir in the grapes, celery, walnuts, radishes, scallion, dill and jalapeno. To make the vinaigrette: In small bowl, mash garlic and salt together until it becomes a paste. Add the curry, vinegar, olive oil and pepper; mix well and pour over the quinoa salad. Makes 6 servings.

Nutritional analysis per serving: Calories 325; Protein 7.4 g; Carbohydrate 33 g; Fat 20g; 53% Calories from Fat; Cholesterol 0 mg; Sodium 661 mg; Fiber 3.84 g.

Recipes courtesy of the California Table Grape Commission

FUN FACTS

* Consumption of fresh grapes in the U.S. is about eight pounds per person per year.

* California's fresh grape industry is made up of approximately 550 farmers.

* California produces 98 percent of the fresh grapes grown in the United States.

* About a third of California's table grapes are exported to over 60 overseas markets.

* The top five export countries are: Canada, Mexico, China, Costa Rica, El Salvador, Guatemala, Honduras and Australia.

* The belief that grapes have healing properties dates back to ancient times, long before scientific research gave grapes disease-fighting credibility. In ancient China, wine was mixed with snakes, frogs and other creatures to cure sickness.

* If left alone, a grapevine will spread 50 feet or more.

Source: California Table Grape Commission